Champagne Poached Cornish Game Hens With Artichokes Potatoes S Recipes

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CHAMPAGNE-POACHED CORNISH GAME HENS WITH ARTICHOKES, POTATOES, S



Champagne-Poached Cornish Game Hens With Artichokes, Potatoes, S image

Make and share this Champagne-Poached Cornish Game Hens With Artichokes, Potatoes, S recipe from Food.com.

Provided by Alley Barbie

Categories     Whole Chicken

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 14

2 cups swanson chicken stock
1 cup champagne or 1 cup other sparkling wine
1/2 cup black truffle juice
1 large leek, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 large carrot, chopped (about 1/2 cup)
2 garlic cloves, minced
2 sprigs fresh lemon thyme leaves
1 Cornish hens (about 1 1/2 pounds) or 1 poussin (baby chicken)
2 artichoke hearts, cooked and sliced (about 1/2 cup)
1/4 cup diced cooked potato
2 green onions, diagonally sliced (about 1/4 cup)
6 roasted garlic cloves
1 tablespoon unsalted butter

Steps:

  • Heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. Add the hen to the saucepan and heat to a boil. Place the saucepan in the oven.
  • Bake at 350°F for 45 minutes or until the hen is cooked through. Remove the hen from the saucepan and keep warm.
  • Place the stock mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the stock mixture through a sieve into the saucepan. Cook over medium-high heat until the mixture is reduced slightly.
  • Stir the artichokes, potatoes, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling.
  • Cut the hen in half lengthwise. Place each half into a deep bowl. Spoon the vegetables and sauce over the hen halves.

Nutrition Facts : Calories 518.2, Fat 13.2, SaturatedFat 5.5, Cholesterol 131.2, Sodium 899.6, Carbohydrate 44.2, Fiber 10, Sugar 10.8, Protein 37

CORNISH HENS WITH POTATOES



Cornish Hens with Potatoes image

This special slow-cooked dinner is delicious. I serve it with green beans and French bread. -Deborah Randall, Abbeville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 6

4 Cornish game hens (20 to 24 ounces each)
2 tablespoons canola oil
4 large red potatoes, cut into 1/8-inch slices
4 bacon strips, cut into 1-inch pieces
Lemon-pepper seasoning and garlic powder to taste
Minced fresh parsley

Steps:

  • In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.

Nutrition Facts :

CORNISH GAME HENS WITH ARTICHOKES AND POTATOES



Cornish Game Hens With Artichokes and Potatoes image

The sides bake with the game hens to save time and clean up. Each bird serves two; so they are halved with a heavy knife or kitchen shears just before serving. From Better Homes and Gardens

Provided by AZPARZYCH

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons lemon juice
1 tablespoon snipped fresh oregano
2 teaspoons olive oil
3 garlic cloves, minced
1 teaspoon snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (9 ounce) package frozen artichoke hearts, thawed
8 ounces small potatoes or 8 ounces tiny new potatoes, quartered
3 lbs Cornish hens
lemon slice (optional)
fresh oregano leaves and fresh thyme sprig (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.
  • Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.
  • Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.
  • Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs.
  • Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise.

Nutrition Facts : Calories 484.5, Fat 14, SaturatedFat 3.3, Cholesterol 309.9, Sodium 561.9, Carbohydrate 15.4, Fiber 4.1, Sugar 0.9, Protein 71.1

TASTY TARRAGON CORNISH GAME HENS



Tasty Tarragon Cornish Game Hens image

This is a very tasty way to prepare cornish hens. It's another family favorite we've served for years. Tarragon goes so well with poultry.

Provided by Chef Fredo

Categories     Poultry

Time 1h

Yield 1 hen, 1 serving(s)

Number Of Ingredients 9

1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried tarragon
1 garlic clove
garlic salt
olive oil (or other oil)
3/4 cup butter
3/4 cup dry white wine (or chicken stock)
1 tablespoon dried tarragon

Steps:

  • Preheat oven to 450 degrees.
  • Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.
  • Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.
  • Lightly coat outside of hen with olive (or other) oil.
  • Liberally sprinkle outside of hen with garlic salt.
  • Tie hen legs together if possible (I've also made these without doing this step).
  • Place hens in oven.
  • Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.
  • Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.
  • When hens have finished cooking, remove to serving platter.
  • optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.
  • Use your meat thermometer to determine doneness as it varies according to hen weight.

Nutrition Facts : Calories 1400.6, Fat 138.8, SaturatedFat 87.6, Cholesterol 366, Sodium 1577.4, Carbohydrate 10.7, Fiber 0.8, Sugar 1.8, Protein 4

SHEET PAN THANKSGIVING CORNISH HEN DINNER



Sheet Pan Thanksgiving Cornish Hen Dinner image

Make Thanksgiving dinner yet more elegant when everyone gets their own individual Cornish hen. Place root vegetables under hens and roast on a sheet pan until cooked. The juices from the hen season the vegetables. Delicious! Can store seasoning, covered, for 6 months.

Provided by tcasa

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

cooking spray
3 pounds potatoes, peeled and sliced into rounds
2 carrots, cut into large chunks
1 onion, cut into large slices
1 tablespoon olive oil
2 tablespoons Italian seasoning, divided
2 tablespoons butter, softened
2 (2 pound) Cornish game hens
salt and ground black pepper to taste
½ wedge lemon
½ cup chicken broth
½ tablespoon all purpose flour, or more as needed
2 tablespoons water, or more as needed

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray.
  • Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top.
  • Mix butter and 1 teaspoon Italian seasoning together until well blended.
  • Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin.
  • Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan.
  • Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
  • Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 68 g, Cholesterol 180.9 mg, Fat 16 g, Fiber 10 g, Protein 44.3 g, SaturatedFat 5.8 g, Sodium 370.1 mg, Sugar 5.8 g

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